EDAMAME PESTO PASTA with quinoa pasta/gluten-free pasta

• servings: 4 servings

Ingredients

pasta, rotini, or penne

1½ cups cooked edamame

2 cups packed fresh

basil, plus ½2 cup torn basil for garnish 2 cups packed fresh spinach leaves

1 tablespoon

nutritional yeast

1 to 2 tablespoons freshly squeezed lemon juice

2 tablespoons garlic-infused olive oil (see Pro Tip, page 87) or Low FODMAP Biome

Broth (page 85)

½ teaspoon salt

Directions

1. Bring a large pot of water to a boil. Add the pasta and cook until al dente according to the package directions. Drain, reserving ½ eup of the pasta water. Set aside in a large bowl.

2. Add ¾ cup of the edamame to the base of a food processor and pulse 10 to 15 times until roughly chopped. Add in the 2 cups basil, the spinach leaves, and nutritional yeast and pulse another 10 times, until well combined.

3. With the motor running, add in the lemon juice and olive oil until well combined.

Add in the salt and season to taste. With the motor running, slowly add in the pasta water, l tablespoon at a time, until the desired consistency is reached (I usually end up using ⅓ cup).

4. Toss the edamame pesto and remaining edamame with the cooked pasta, adding in 1 tablespoon or so of reserved pasta water as needed to thin. Add the torn basil leaves and toss with the pasta. Stir in the additional supercharged toppings of choice.